Wancheese Fisherman's Risotto
- 1/2 tablespoon olive oil
- 2 ounces chopped bacon
- 8 medium peeled and deveined shrimp
- 6 medium sea scallops
- 14 ounces precooked al dente risotto
- 6 fluid ounces chicken stock
- 2 ounces jumbo lump crabmeat or back fin
- 1 cup diced Roma tomatoes
- 1/2 cup corn
- 2 ounces baby spinach
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 ounces grated Parmesan
- 2 tablespoons butter
Place a medium saucepan over medium-high heat. After the pan is hot, add the olive oil and bacon. Saute for 30 seconds, and then add the shrimp and scallops. Stir to keep from sticking, and cook for 1 1/2 to 2 minutes. Add the risotto, chicken stock, crabmeat, tomatoes, corn, spinach, salt and pepper. Delicately stir the ingredients together, best done with a wooden spoon. Now turn the heat to medium-low, and cook until the stock has cooked away, about 2 minutes. Add cheese and butter stir for 1 minute. Serve in a pasta bowl.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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